This Easy Chili Pie, right here…
What can I say? Oh plenty, ‘chile, plenty.
This chili pie is:
- easy. duh!
- made of chili and cornbread. and you know how much I love cornbread.
- oh so tasty; one pan never last more than 2 days in this house. and there’s only two of us!
- cheap; most of the ingredients you probably already have on hand.
- just gorgeous. look at that presentation!
- easy. oh, wait… pretty sure I mentioned that already.
Ok, so… here’s the thing; cornbread and chili go together like peanut butter & jelly, chocolate & peanut butter, bacon and maple syrup…you feelin’ me? Cornbread alone is fantastic, but when you throw some chili and cheese on top… are you kidding me? You’ve got a simple, but amazing meal. Consider it a match made in culinary heaven and for that reason you should make it tonight, this weekend, and always.
So, go on. Preheat that oven ’cause “match made in culinary heaven” means you need to get on this ASAP.
Recipe for Easy Chili Pie
- 6 tablespoons melted butter or vegetable oil
- 1 cup cornmeal
- ¾ cup flour
- 3 tablespoons sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1½ cups buttermilk
- 1 cup salsa verde
- 2 cans of preferred chili, 16 ounces each
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoons of Sriracha or to taste
- ½ medium onion, chopped
- 1 cup shredded cheese, any kind (I used white and sharp cheddar cheese)
- chopped cilantro, for garnish
- Preheat oven to 400 degrees Fahrenheit.
- Lightly oil 10 inch skillet. Set aside.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt.
- In a large measuring cup or small bowl, melted butter or vegetable oil, eggs and buttermilk.
- Pour the buttermilk mixture into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the oiled skillet.
- Bake for 20-22 minutes.
- Meanwhile, in a medium bowl combine chili, salsa verde, onion powder, garlic powder, cumin and Sriracha.
- Chop onion and shred cheese. Set aside.
- After about 20 minutes, reduce heat to 350 degrees Fahrenheit and remove skillet from oven.
- With a fork, poke holes all over the cornbread and pour chili mixture on the top of the cornbread.
- Sprinkle onions over the chili mixture and cover with shredded cheese.
- Return to oven and bake for about 15 min or until cheese is melted.
- Remove skillet from oven and garnish with chopped cilantro.
- Let cool for 5 to 10 minutes before serving.
- Enjoy...preferably with an icy cold beer.